If you’re following my Facebook page, you may have already seen me post about this topic. But I wanted to bring it up again in here in the Reality Health Check, in more detail…because it’s so incredibly disturbing.
A new type of supposedly “healthy” foods is about to hit store shelves. The only problem? Their so-called benefits come about as the result of genetic engineering.
Here are a couple of the seriously scary examples:
Del Monte has engineered a “pink pineapple” that contains lycopene. And a small British company is preparing a purple tomato, with high levels of anthocyanins that give blueberries their color.
Now, don’t get me wrong. I’m a firm believer in the benefits of lycopene and anthocyanins. But let’s keep them where they belong.
Why do we need tomatoes that act like blueberries? Why not just keep eating blueberries and tomatoes separately? And when it comes to those pineapples, don’t forget they have one of the highest sugar contents of any fruit, so you should only eat them on rare occasions. Adding lycopene to them doesn’t make up for that fact. (In fact, I would tell you to avoid pink pineapple altogether.)
The bottom line is, manipulating the genetic codes of these foods to make them “healthier” is bound to backfire.
As I’ve said before, our bodies simply don’t know what to do with GMOs. The genetic modification of food is one of science’s greatest living experiments. And we’re all guinea pigs.
What you should be looking for is organic, pesticide-free versions of pure fruits and vegetables, in their natural state. They have more than enough nutrients, with no chemicals. And the nutrients they don’t have, you can get from supplements.
“‘New wave’ of GMOs: pink pineapples, purple tomatoes,” Associated Press, 4/1/15